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Take part in a palatial dinner, savour an alternative gastronomy and discuss ideas for the future of Lisbon at the dinner table. Part of the programme of Close, Closer, the 3rd Lisbon Architecture Triennale, the exhibition The Real and Other Fictions re-enacts the life of the Pombal Palace through totally functional installations. Among these, The Planetary Sculpture Supper Club, by the gastronomic specialists Center for Genomic Gastronomy, offers a unique experience: dinning in this fine 17 and decorative stuccos.

From 15 September, three dinners will be held weekly, for a maximum of 21 dinner guests, at this Palace that was once home to the remarkable Portuguese 18thcentury Minister, the Marquis of Pombal. Presided over by host Carlos Vaz Marques, the discussions around the dinner table cover one of three themes relevant to current affairs: Decadence for All, Slow Expectations and Recipes for Disaster. Inspired by each theme corresponds a special menu of recipes developed by the Center for Genomic Gastronomy, authors of the project, in collaboration together with chefs António Henriques, Chefe Fábio Bernardino, Pedro Bettencourt, Vasco Alves and culinary students from the Hotel Schools of Lisbon, Estoril e Setúbal.

From 15 September to 14 December, the Lisbon Architecture Triennale invites you to sit at the table with renowned editor and journalist Carlos Vaz Marques to discuss current topics with leading protagonists in Portuguese culture while savouring exceptional thematic menus. Come to The Real and Other Fictions, an exhibition to be inhabited, rather than just visited.

Carlos Vaz Marques and guests Presided over by host Carlos Vaz Marques, the discussions around the dinner table cover one of three themes relevant to current affairs: Decadence for All, Slow Expectations and Recipes for Disaster. Inspired by each theme corresponds a special menu of recipes developed by the Center for Genomic Gastronomy, authors of the project, in collaboration with culinary students from the Hotel Schools of Lisbon, Estoril and Setúbal under the coordination of North-American chef Heather Julius.

Every Saturday, Carlos Vaz Marques nominates a new “Marquis” from amongst the national cultural scene, inviting him/her propose ideas, acts or changes for the city of Lisbon. These will be discussed with a guest architect and the rest of the dining party, as they savour the meals specially prepared for the occasion.

After a century of speed, are we ready for a radical slowing down? Food served under this theme will be the result of the most ineffective processes in terms of growing, transportation and distribution, as well as forms of cooking, serving and consuming it. Conversation will address issues of quickness, self-imposed slowness, and the possibility of choice, finding another pace and another rhythm, on the outer edge of that which global capitalism dictates.

2nd theme: Decadence for All Are the experiences of true decadence only within the reach of the privileged few? Is the universal access to pleasure and joy a goal worth fighting for? The food served under this theme will resort to ingredients and recipes originating from intensive exploitative practices. It should also simulate decadent meals, placing these absurd and fantastic ingredients at everybody’s disposal. The conversation can revolve around the issue of the 1%, namely, the way we are partly to blame for a consumption society that produces so many choices and so much waste, and the political power wielded by the search for pleasure in the face of austerity.

3rd theme: Recipes for Disaster There seems to be a widespread interest nowadays in the various millennial variants of this tradition, namely, both those who anticipate a global disaster by preparing against it, and those who view it as inevitable. Food served in the course of this debate will touch upon end-of-the-world and last suppers stories. The conversation will revolve around the idea of the death and rebirth of the world as we know it and how we can prepare for the worst and still make a good meal out of it.